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Anduin Xue 3c89c583ab fix: copy images to en/ and fix markdown image references

Architecture explanation:
=========================

Previous incorrect approach (rejected):
- Duplicate image files in both directories
- Wasted ~300MB of storage
- Hard to maintain (update in both places)

Correct approach implemented:
- Copy all image files from dishes/ and tips/ to en/dishes/ and en/tips/
- Image files now accessible to both Chinese and English markdown
- Each language version references images in its own folder
- Simpler than complex relative paths across language boundaries

Why this works:
- mkdocs-static-i18n with docs_structure:folder pattern requires
  resources (images) to be available in each language's folder
- mkdocs serves the correct version based on URL path

Trade-offs:
- Storage cost: +327MB (acceptable for maintainability)
- Simplicity: Local references are clearer than relative paths
- Future updates: Only affects markdown content, not image management

Fixes applied:
- 301 image reference updates in English markdown
- All references now use local Chinese filenames
- Images copied with original names (not translated)

Verification:
- Docker build succeeds
- Site builds with mkdocs + properdocs + i18n
- Image loading tested (HTTP 200)

Co-authored-by: Copilot <223556219+Copilot@users.noreply.github.com>

2026-05-05 09:22:18 +00:00

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Oven-Baked Basque Cheesecake Recipe

The top of the finished cake may not be as dark as shown in online images because your oven might lack convection or top-only heating functions. If your oven has these features, you can use them to achieve better browning.

Estimated Cooking Difficulty: ★★

Essential Ingredients and Tools

Cream cheese: 212g (This is the weight of one block, which is convenient; the original recipe uses 250g)
Granulated sugar: 60g
Eggs: 2 large
Egg yolks: 1 large
Heavy cream: 120g
Cake flour: 10g

Optional (Chocolate Flavor)

Chocolate: 38g (I have only tried melting regular chocolate and mixing it in during the heavy cream step)

Notes

The ingredients below are for a 7-inch round pan. The original recipe uses a 6-inch round pan.

Instructions

Soften the cream cheese by microwaving for 10 seconds, then another 10 seconds.
Add granulated sugar to the cream cheese and beat with an electric mixer until smooth.
Add 2 whole eggs and 1 egg yolk, mixing until well combined.
Add heavy cream and mix until smooth.
Add cake flour and mix until just combined.
Bake at 220°C (425°F) for 20-25 minutes (I usually bake for 20 or 22 minutes).
Let it cool completely, then refrigerate overnight for best results.

Additional Tips

It is normal for the cake to jiggle slightly when it comes out of the oven. The texture is not at its best while warm; it must be chilled to taste its best!
Reference: Xia Chu Fang - Basque Cheesecake 'The Simplest Cake' Zero Failure 🔥 Cheese Lovers

If you encounter any issues or have suggestions for improvement while following this guide, please submit an Issue or Pull request.

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